Why Are Salmonella Typhi?

Salmonella is a bacterial disease that occurs in the intestines, the signs and symptoms can be; fever, or other illnesses such as diarrhea and abdominal cramps. People typically get salmonella from contaminated foods, which seems to occur frequently from poultry and eggs (Nordqvist, 2016). This is just a basic look at salmonella though, next we need to look at the epidemiologic triad (host, agent, and environment) and see how each plays a role in a salmonella outbreak.

Norovirus and Salmonella are the two most common pathogens, resulting in the most hospitalizations and deaths. Norovirus is a pathogen that infects the stomach and intestines by causing inflammation. Symptoms of norovirus include; nausea/vomiting, diarrhea and stomach pain leading to dehydration causing one to urinate more frequently and feel dizzy while standing up. In order to avoid contracting the Norovirus, the CDC recommends thoroughly washing fruits, vegetables and cooking seafood to appropriate temperatures, which can survive up to 140 degrees Fahrenheit (https://www.cdc.gov/norovirus/preventing-infection.html). Salmonella affects the gastrointestinal tract when bacteria is swallowed, mainly coming from raw food products; eggs,

Typhoid fever is a dangerous bacterial infection. The only source of the causative agent of typhoid fever is a person sick or carrier. You can get typhoid fever if you eat food or drink water that have been handled by a person who is shedding Salmonella Typhi or if sewage contaminated with Salmonella Typhi bacteria gets into the water you use to drink or washing fruit. The danger of the patient varies through the disease and this explains of the features of the typhoid fever. Infected often spread pathogen into the environment within fourteen days,

The film Typhoid Mary: The Most Dangerous Woman in America documents the typhoid fever outbreak of 1906 that was linked to a cook named Mary Mallon. Typhoid fever is caused by Salmonella typhi, a bacterium found in the bloodstream and intestinal tract of humans. Mary Mallon unknowingly infected several families with typhoid fever, including one family in Oyster Bay. This family hired George Soper, a typhoid researcher, to investigate the cause of the illnesses in the family. Upon further analysis, Soper hypothesized that the new cook Mary Mallon was infecting people through food she prepared after using the bathroom.

Typhoid fever. One of the types of salmonella bacteria is known as salmonella typhi. Even if salmonella is not originally carried by chickens, infected food handlers might contaminate the food during preparation and an undercooked chicken can absorb the bacteria and spread the disease. Around 21.5 million cases of typhoid fever is recorded worldwide. Symptoms of typhoid fever include a very high fever, weakness, headache, stomach pain, and rash.

In the fall of 1984 in The Dalles, Oregon there was a Salmonella Typhimurium outbreak that caused gastroenteritis in a total of 751 people. There were two waves of the outbreak, the first being September 9th through the 18th and the second was September 19th through October 10th. An investigation of the outbreak determined that the origin of the outbreak was from 10 different restaurants and eating at their salad bars. During the epidemiological investigation, no water supply, single food item, or supplier or food distributor was common to all the affected restaurants. A later criminal investigation determined that the outbreak was intentionally caused by members of a religious commune contaminating the restaurant salad bars.

The number of occurring infections through Salmonella could be decreased using the One Health approach by initiating proper measures to prevent and possibly eliminate the infection throughout humans, animals, and the environment. The root of infection begins at the source, which would be the egg-laying chicken or hen. One measure that can be taken in diagnosing the disease is to evaluate outbreaks in groups to determine similarities

The symptoms related to salmonella are: Gastrointestinal: diarrhea or blood in stool, fever, abdominal cramps or abdominal pain, vomiting, headache, and nausea. Moreover, a person may experience pain in their whole body such as dehydration, fatigue or loss of appetite. A specialist you can see if you are being affected by the illness is infectious disease doctor, which treats infections, including those that are tropical in nature. Gastroenterologist, focuses on the digestive system and its disorders. And primary care provider (PCP), prevents, diagnoses, and treats diseases. Salmonella gastrointestinal infections usually resolve, or get better, in 5-7 days; most do not require treatment other than drink plenty of fluids and get rest; even people with severe diarrhea may require rehydration with intravenous

Non-typhoid Salmonella sp. causes inflammation of the digestive tract (enterocolitis). Common symptoms such as abdominal pain, fever, myalgia and watery non-bloody diarrhoea usually appear between 8 and 72 h after the ingestion of a pathogen (D 'Aoust, 1994). Human salmonellosis is self-limiting infection, nevertheless patients are advised to replace fluid and electrolytes (D 'Aoust, 1994). Sometimes the progression of enterocolitis into local infections via blood stream can occur (D 'Aoust, 1994; D 'Aoust, 1991).

coli and Campylobacter.According to Centers for Disease Control and Prevention every year Salmonella is estimated to cause one million foodborne illnesses in the United States, with 19,000 hospitalizations and 380 deaths. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection.It is pretty much the same story with E.coli as well,it caused 46 hospitalization and 3 deaths during 2009-2010.

Experts were called in to find the source and they knew it was caused by food or drink

Salmonella can backfire or do a lot of bad things in the body in many ways. “Some

Typhoid fever is caused by the bacterium Salmonella typhi, a member of the genus Salmonella, which is included in the Enterobacteriaceae family. Salmonella typhi cells are aerobic, gram negative rods that

Infections with Salmonella species represent a significant public health problem due to their large and varied animal reservoir, presence of human and animal carrier states, as well as the lack of coordinated programs for control. Although cases of human salmonellosis have been steadily declining since 1995, it still remains one of the most important human food-borne diseases.

Typhoid, also known as typhoid fever has the ICD-10 Code of A01. It is a type of food poisoning caused by Salmonella enterica bacterium. Children is the most susceptible to this disease, whereas young children, older adults and people with impaired immunity are the most likely to have severe infection. It is characterized by diarrhea, fever and abdominal cramps, which develop after 12 to 72 hours after infection, with duration of illness last from 4 to 7 days. 4